Love Goat Cheese? Try Making this Crottin-Inspired Cheese at Home!

goat's milk

🥗Healthier: sheep's milk

💰Cheaper: cow's milk

Cow's milk is more accessible and less expensive.

rennet

🥗Healthier: vegetable rennet

💰Cheaper: lemon juice

Lemon juice can be used as a natural coagulant.

herbs

🥗Healthier: fresh herbs

💰Cheaper: dried herbs

Dried herbs are often cheaper and have a longer shelf life.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is widely available and less expensive.

Welcome to the cheese-making demonstration.

Introduce the cheese being made, similar to Crottin de Chavignol.

Mention the use of pasteurized goat's milk instead of raw milk.

Gather tools: large pot, casserole dish, roasting rack, cheese molds, colander, fabric (butter muslin or pillowcase), ladle, spoon, small measuring spoons, thermometer, blanket, ripening box, and optional pH strips.

Add 1 gallon (4 liters) of goat's milk to a heavy-bottomed pot.

Heat the milk on low to 75-80°F (24-25°C), stirring occasionally for about 10-15 minutes.

Measure 1/8 teaspoon of flora danica culture, 1/16 teaspoon of penicillium candidum, and 1/64 teaspoon of geotrichum candidum using small measuring spoons.

Once the milk reaches the target temperature, sprinkle the cultures on the surface and let sit for 3-5 minutes before stirring them in for 1 minute.

Dilute 1/4 teaspoon of liquid calcium chloride in 1/4 cup of non-chlorinated water and stir.

Add the calcium chloride solution to the milk and stir well.

Wait 25-30 minutes before adding rennet.

Prepare 1/8 teaspoon of double strength rennet in 1/4 cup of non-chlorinated water, stir, and add to the milk, stirring thoroughly for 1 minute.

Cover the pot and wrap it in a blanket to keep the heat in, incubating for 24 hours.

After 24 hours, check for a curd mass with clear whey on top, and use a ladle to remove the whey.

Optionally check the pH of the whey, aiming for a pH between 4.4 and 4.6, adjusting incubation time if necessary.

Pre-drain the curds using a sterilized pillowcase for cheese making.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens